Dry
pomegranate seeds 3 tbsp (soaked in water for 20 minutes
and then crushed)
Salt to taste
Red chilies
powder 1/2 tsp
Fresh
coriander 1 bunch (finely chopped)
Green chilies
4 finely chopped
Fresh mint
leaves 1 bunch (leaves separated and finely chopped)
Whole meal
flour 1 kg (mixed with a little bit of salt)
Dalda or your
choice of Banaspati Ghee / Oil 1 cup
Put all
spices in the grated radish and mix well, leave aside for 15
minutes. To prepare dough, put flour and salt in a bowl, mix
well. Gradually add water and bind the mixture into pliable
dough. Divide the dough into 16-18 equal portions.
Shape
each into a small ball, and on a floured surface roll out to
the ball to about 3 inches in diameter. Spread a little bit
of mixture on the dough. Place another same size flattened
dough on it and press the edges firmly together. On a
floured surface roll out the dough to about 6 inches in
diameter. Carefully place the dough on a hot griddle or pan
(tava).
Allow
cooking for a minute, the turn over. Smear a little
banaspati on the top. After a minute turn over again. Spread
some more banaspati on the surface and along the edges of
the parathas. Repeat the process and remove from the
griddle. Drain on an absorbent paper and serve hot.
